Roast Turkey with Corn Bread Stuffing

By The Canadian Living Test Kitchen

70 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	821821 cal
pro	77 g77g pro
total fat	38 g38g total fat
sat. fat	15 g15g sat. fat
carb	37 g37g carb
fibre	2 g2g fibre
chol	286 mg286mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	1616 calcium
iron	4444 iron
vit A	1919 vit A
vit C	3232 vit C
folate	1818 folate

Start a new tradition with a sage-and-oregano corn bread stuffing for roast turkey. If time is too tight to make Corn Bread Loaf, buy corn bread at a local bakery; you'll need 3 lb (1.5 kg).

Ingredients

15 lb turkey 15 15lb lbturkey
2 tbsp butter , softened2 2tbsp tbspbutter, softened
1/2 tsp dried sage 1/2 1/2tsp tspdried sage
1/2 tsp oregano 1/2 1/2tsp tsporegano
1/4 tsp pepper 1/4 1/4tsp tsppepper
Corn Bread Stuffing
1/4 cup butter 1/4 1/4cup cupbutter
4 stalks celery , chopped4 4stalks stalkscelery, chopped
2 onions , chopped2 2oniononions, chopped
1 sweet red pepper , chopped1 1sweet red peppersweet red peppers, chopped
1 sweet green pepper , chopped1 1sweet green peppersweet green peppers, chopped
2 cloves garlic , minced2 2cloves garlic, minced
4 tsp dried sage 4 4tsp tspdried sage
4 tsp dried oregano 4 4tsp tspdried oregano
1 tsp ground coriander 1 1tsp tspground coriander
1 tsp chili powder 1 1tsp tspchili powder
1/2 tsp salt 1/2 1/2tsp tspsalt
1 Corn Bread Loaf Recipe 1 1Corn Bread Loaf Recipe
2 cups chicken stock 2 2cups cupschicken stock
Gravy
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
2-1/2 cups chicken stock 2-1/2 2-1/2cups cupschicken stock
1/2 cup dry white wine 1/2 1/2cup cupdry white wine
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

Corn Bread Stuffing: In large skillet, melt butter over medium-high heat; cook celery, onions, red and green peppers, garlic, sage, oregano, coriander, chili powder and salt, stirring often, for 10 minutes or until onions are softened.

Meanwhile, cut corn bread into small cubes; place in large bowl. (You should have about 18 cups/4.5 L.) Add pepper mixture; toss to combine. (Stuffing can be prepared to this point, cooled, covered and refrigerated for up to 1 day.) Drizzle with stock, tossing to moisten.

Remove giblets and neck from turkey. Rinse turkey under cold water; pat dry inside and out. Fill body cavity loosely with stuffing; skewer opening closed. Repeat with neck cavity; fold neck skin over stuffing and skewer to back. Wrap remaining stuffing in foil; set aside in refrigerator. Tie legs together with kitchen string. Twist wings backward under back. Place, breast side up, on greased rack in roasting pan. Blend together butter, sage, oregano and pepper; rub over turkey. Tent loosely with foil, dull side out, leaving sides open.

Roast turkey in 325°F (160°C) oven, basting every 30 minutes, for 3-1/2 hours. Remove foil. Place reserved wrapped stuffing in oven alongside pan. Roast, basting turkey once or twice and opening packet of stuffing for last 10 minutes of cooking, for 45 to 60 minutes longer or until meat thermometer inserted into thickest part of thigh registers 180°F (82°C) and juices run clear when turkey is pierced. Transfer to large warmed platter; tent with foil and let stand for 20 minutes before carving.

Gravy: Meanwhile, skim off fat in roasting pan. Using wooden spoon, stir flour into pan; cook, stirring, over medium heat for 1 minute. Gradually whisk in stock and wine. Add salt and pepper; bring to boil, stirring to scrape up brown bits from bottom of pan. Reduce heat and simmer, stirring often, for about 5 minutes. Strain into warmed gravy boat.

Additional information :

Tip: To thaw frozen turkey: Let thaw in original wrapper on tray in refrigerator for 5 hours per pound (500 g). Or cover turkey (in original wrapper) with cold water, changing water occasionally, for 1 hour per pound (500 g).